Comment: This dish is common throughout West Africa and can be made with chicken, beef, goat or pork. Jollof rice can be compared to a cross between red jambalaya and chicken Creole.
1 (2-3 pound) fryer chicken, cut into pieces (breast cut in half, leg and thigh separated) 2 cups uncooked, converted rice salt and black pepper to taste cayenne pepper to taste granulated garlic to taste 1/4 cup vegetable oil 4 onions, sliced 1 jalapeño, seeded and diced OR ⅛ tsp red pepper flakes 3 cups chicken stock or broth 1 cup canned tomato sauce 2 tbsps tomato paste 2 tsps salt 1 tsp black pepper 1/2 tsp dried thyme 1/2 pound fresh green beans, cut in 1-inch pieces 2 cups canned black-eyed peas, drained
Method: Preheat oven to 350 degrees F. Season chicken with salt, peppers and granulated garlic. Toss well and allow to sit in seasoning for 20-30 minutes. In a large cast iron Dutch oven, heat vegetable oil over medium-high heat. Brown chicken on all sides for 10-15 minutes. Remove chicken, set aside to drain well on paper towels and keep warm. Drain all but 1 tablespoon of the oil from pot. Add onions and saute 10-15 minutes or until slightly browned, adding jalapenos half way through cooking time. Stir in stock, tomato sauce, tomato paste, 2 teaspoons salt, 1 teaspoon black pepper and thyme. Bring to a rolling boil then reduce to simmer. Cover and cook 10 minutes, stirring as needed. Return to a rolling boil, add rice (additional water may be needed), green beans and black-eyed peas. Reduce to simmer and top with chicken. Cover and place in preheated oven to cook for 30-45 minutes or until rice and chicken are completely cooked. Do not stir or remove lid before 30 minutes has elapsed.